How to Freeze Cherries
How to quickly and easily freeze the season's sweet cherries, preparing them for long term storage and retaining the taste and texture for a burst of summer sweetness all year round.
Servings: 1 quart
Calories: 33kcal
Equipment
- large baking sheet
- manual cherry pitter OR sharp knife OR chopstick
- 1 quart size freezer baggie or container
Ingredients
- 3 cups cherries (for every quart)
Instructions
- Wash and drain cherries.
- Pit cherries using manual pitter, chopstick, or cut in half and pit with a knife. (You can freeze with pits, but they won't be as easy to use and you need to label well.)
- Add cherries to a large baking sheet in a single layer. You can line the pan with parchment if you want - I haven't had the need as the cherries release fine from the pan after freezing.
- Freeze the cherries on the pan for 2-3 hours until frozen solid.
- Transfer the cherries to a quart freezer baggie or container, removing as much air as possible.
- Place back in the freezer and store for 6-12 months.
Nutrition
Serving: 0.5cup | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.2mg
